Botanical Interests Romanesco Fennel Seeds

You are in for a real treat with this gourmet, but often overlooked, garden wonder. Also called Roman or Florence fennel, the crisp, bulbous stem has a delicious, anise flavor and can be eaten raw, sautéed, fried and used in soups or pasta. Feathery foliage is attractive and is an excellent fresh garnish. Seed can also be harvested as a spice. For best "bulb" production, sow for fall harvest.

The crunchy, dense, licorice-flavored "bulb" is comprised of tightly layered, overlapping, swollen stalk ends. The feathery foliage looks similar to dill, but has a delicate, anise flavor. The seeds also taste similar to anise or licorice. 'Romanesco' is a florence type fennel.

• Family: Apiaceae
• Native: Africa, Asia and Europe
• Hardiness: Perennial In USDA Zones 4-9; Grown As An Annual
• Exposure: Full Sun
• Plant Dimensions: Foliage From 2'-4' tall; The "Bulb", 3"-4" diameter at the base

"For "bulb": Midsummer for fall harvest is optimal; ideal soil temperature is 60°-75°F. In cool summer areas (under 75°F): 1 to 2 weeks after average last frost. Mild Climates: Sow in fall for cool season harvest. For foliage only: Every 3 weeks after average last frost until midsummer.

4 to 6 weeks before average last frost (recommended for spring "bulb" production). Use biodegradable pots for transplant.

• Days To Emerge: 7-14 Days
• Seed Depth: 1/4"
• Seed Spacing: A Group of 3 Seeds Every 10"
• Row Spacing: 10"
• Thinning: When 1" Tall, Thin To 1 Every 10"

• Bulbous Stem Base: Harvest any time after the base begins to fatten and before plant begins to bolt. Cut just below the soil surface
• Leaves: Can be clipped for fresh use almost any time after plant becomes established
• Seeds: Harvest seeds when they turn from yellow green to grey green. If allowed to turn brown, they may fall to the ground before you can harvest them

• Type: Organic Heirloom